Ingredients:

2 pounds medium shrimp, cleaned

1 cup fresh mint leaves

2 tablespoons lemon juice

3 tablespoons olive oil

1/2 cucumber, seeded and diced (about 1 1/2 cups)

1 lemon, zested

Salt and pepper

Procedure:

Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator.

Put mint and lemon juice in food processor and pulse to coarsely chop the mint. Drizzle olive oil into processor while pureeing until mint is finely chopped.

In a serving bowl, toss shrimp, cucumber, mint mixture, zest, salt and pepper to combine.

This will keep in the refrigerator in an airtight container for up to 2 days.

Farm Vegetable Stir Fry

Ingredients:

Cabbage   (Julienne)

Squash      (Sliced thin)

Red Choi     (Quartered)

Onions     (Julienned)

2 cloves crushed garlic     (minced)

Canola & Sesame Oil

Procedure:

In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the Cabbage and onion while stirring constantly. While continuing to stir, add successively the squash, , and teriyaki sauce. Cook, stirring constantly for 2 minutes. Add the bok choi, and salt and cook, stirring, until crisp-tender, about 2 minutes more.

Stir in snap peas and sesame oil and remove from heat. Serve immediately.

Kale Chips w/ Lemon

Ingredients:

2 bunches fresh kale, stemmed, torn into bite-size pieces

Extra-virgin olive oil

Flaky sea salt

1 lemon

Crushed red pepper flakes

Procedure:

Preheat the oven to 350 degrees F.

Place the kale in a large bowl and dress very lightly with olive oil so the leaves are barely coated. Season with salt. Spread the leaves out across 2 roasting sheet trays so they aren’t stacked up on each other too much. Roast in the oven until crispy but still green, 12 to 15 minutes. Remove from the oven and dress with a squeeze of fresh lemon juice and a touch of crushed red pepper flakes.

Strawberry Cobbler

Ingredients:

1 1/3 cups flour

3 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons butter, cut into 1/4-inch pieces and chilled

2/3 cup heavy cream

2 pints whole strawberries, hulled

2 tablespoons butter, melted

Procedure:

Preheat oven to 350 degrees F.

In a small bowl, whisk together the flour, 2 tablespoons sugar, baking powder and salt. Add chilled butter and cut into dry ingredients with a pastry knife until crumbly. Add cream and stir with a spoon until dough comes together.

Roll dough to 1/2-inch thickness and cut to fit over the baking dish.

Mix strawberries in baking dish. Top fruit with cobbler dough and brush with meltedbutter and remaining tablespoon of sugar. Bake for 35 minutes. Serve warm.

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Winter intern, James, after completing the animal house-ing...

If you’re going to the BB&T Charleston Wine + Food Festival, be sure to catch Maria with Hugh Acheson of Five & Ten, the National, Gosford Wine (located in Athens, GA) and Empire State South (in Atlanta, GA),  Scott Crawford from The Umstead Hotel and Spa in Cary NC, and Jessica Mischner Senior Editor, Garden & Gun, as they talk about how to use the “whole vegetable” in cooking!

More info is here >>

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• Family (maximum six people): $50
• Individual: $20
• Child: 13 & under: $10
• Free: Two years old and under

(Please, print your receipt for entry to the event)

All proceeds benefit children with disabilities and special needs involved in Adaptive Gardens of the Lowcountry’s horticultural therapy programming.

We look forward to seeing you!

Don’t forget to check out KTC Take Home Meals! KTC Take Home is our line of prepared meals that you can take home, heat in the oven, and eat! Check out the new product category, try one, and let us know what you think! This week we have delicious BBQ pulled beef and Sarah’s special slaw. Pair the two for an awesome, healthy meal on the go!

- Vietnamese Meatball Sandwiches
- Kale Chips
- Spring Garden Salad with Goat Cheese, Roasted Beets and Walnuts
- Baked Fried Chicken

Our Local Foods Shopping List

- Seasonal vegetable box
- Salad this week
- Alchemy Spices Bella Garlique
- Goat Cheese Split Creek
- Buttermilk
- Ground Beef
- Ground Pork
- 1 package chicken legs
- 1 package chicken breast
- Baguette
- Pecorino Cheese
- Seasonal Fruit

Groceries for the fridge and pantry

- Sea Salt
- Pepper
- Olive Oil
- Sesame oil
- Brown Rice Vinegar
- White Wine Vinegar
- Cilantro
- Hot chili sauce
- Fish sauce
- Mayonnaise
- Turbinado Sugar
- 1 Jalepeno Pepper
- Walnuts

• Lemon Chicken and Chickpea Stew with Middle Eastern Spices
• Indian Style Yogurt, Cucumber and Radish Salad
• Green Beans and Thai Style Dressing
• Broccoli and Fettuccine with Pine Nuts and Pecorino

Note: View the individual recipes under the Recipes tab on our website

Shopping List

Kitchen Table Cuisine

- 2 Packages Our Local Foods Chicken Legs
- Seasonal Vegetable box
- Alchemy Spices Neo Masala Indian Spice Mix
- Chicken Broth
- Short Grain Brown Rice
- Chickpeas
- Pecorino Cheese

Foods to have in the pantry or fridge

- Extra virgin olive oil
- Lemon
- Pitted green olives
- Honey or Maple Syrup
- Greek yogurt
- Garlic
- Parsley
- Tamari (wheat free soy sauce)
- Almond Butter
- Fresh Ginger (small piece)
- Hot Pepper Oil (optional)
- Pine Nuts
- Brown Rice Vinegar
- Toasted Sesame Oil